Ragù Napoletano
The north and south of Italy are so very different, particularly when it comes to cuisine. In the north you have the classic Bolognese with butter, white wine, milk and tomato paste. The Ragù Napoletano is the south's version and it is truly spectacular when executed well and cooked slowly for 5-6 hours.
Ingredients
- 1 pound fresh tagliatelle or pappardelle (or best quality dry pasta)
- 2 medium carrots, peeled and chopped into 1-inch pieces
- 1 yellow onion, chopped
- 1 can (28 oz) San Marzano tomatoes, crushed by hand
- 1 pound ground beef
- 1 pound ground pork
- Extra virgin olive oil
- Salt & pepper
- Parmigiano Reggiano for grating
Instructions
- Add 3 tablespoons of olive oil to a heavy pot over medium-high heat. Add carrots, onions, and a bit of salt. Sauté for 8-10 minutes until soft (not browned).
- Add the meat in small pieces. Stir occasionally, lightly cooking all sides for about 5 minutes. Break up with a wooden spoon.
- Add crushed San Marzano tomatoes and stir to combine. Fill the empty can with water and add to the pan.
- Bring to a boil, then turn heat to the lowest setting. Cover with lid slightly ajar.
- Cook for at least 4-5 hours, stirring every 10-15 minutes. Add salt and pepper along the way. The sauce should gently bubble the entire time.
- Cook pasta according to package, removing 30 seconds to 1 minute early for al dente. Drain and add back to pot with some sauce.
- Plate pasta, ladle additional sauce over top. Grate fresh Parmigiano Reggiano and drizzle with olive oil. Serve immediately.
💡 James' Tip
The secret is the water added from the tomato can — it allows the sauce to cook slowly for hours without drying out, developing incredible depth of flavor.
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